Cookbook Club – Milk Street: The New Rules

Cookbook Club is back!!!!! Can you tell I’m excited? It’s been 15 months of COVID craziness – wearing masks, staying away from people, and definitely not having dinner parties. Anyone who knows me knows I love a dinner party, so it’s been rough. But the world is slowly opening back up, and I’m so happy we had our first actual Cookbook Club gathering in a long time, using Milk Street: The New Rules. To see the whole joyous reunion feast, go to my Cookbook Club site. For now – my dish!

My boyfriend is a vegetarian, so I’m on the lookout for new dishes that he can eat. This chickpea dish sounded hearty and full of flavor, and I was especially drawn in by the onion-jalapeno pickle.

I combined finely chopped red onion and jalapeno, grated ginger, and lemon juice and set it aside to become a quick pickle.

I grated tomato and red onion, then added grated ginger and salt.

I heated butter, garam masala, and curry powder until fragrant, then added the onion-tomato mixture and cooked until a spoon left a 5-second trail in the mixture.

I added chickpeas and cooked until they were warmed through, then removed the pan from the heat.

I stirred in most of the onion-jalapeno pickle, butter, and salt.

I transferred to a serving dish and sprinkled with the remaining onion-jalapeno pickle and some cilantro. The Hot-and-Sour Curried Chickpeas were as flavorful as I’d hoped they’d be, and my boyfriend liked them too, so I’ll definitely be making them again.